Avokado: İşlenmesi ve Kullanım Alanları

Year 2022, Volume: 20 Issue: 1, 80 - 93, 03.04.2022

Bahar Demircan Yakup Sedat Velioğlu

https://doi.org/10.24323/akademik-gida.1097866

Cited By: 1

Abstract

Avokado, zengin besin bileşimi ve önemli miktarda yağ içeriği ile öne çıkan bir tropikal meyvedir. Taze meyve olarak tüketiminin yanı sıra günlük diyette avokado içerikli ürünlere olan arz ve talep artmaktadır. Avokadonun besin değeri ve yararlarını araştıran çalışmalarla birlikte, üretim miktarı ve yeni kullanım alanları da günden güne artmaktadır. Avokadonun işlenmesindeki en önemli sorun meyvenin hızlı renk değişimine uğraması ve fiziksel, kimyasal ve mikrobiyolojik etkenler nedeniyle raf ömrünün kısa olmasıdır. Bu sorunların etkisi, meyvenin işlenmeden önce ısıl işlem, düşük sıcaklıkta koşullandırma, yüzey kaplama, modifiye/kontrollü atmosfer ve 1-metilsiklopropen kullanımı gibi uygulamalara tabii tutulması ile azaltılabilmektedir. İyi kalitede ve işlenebilecek nitelikte olan avokado meyveleri hedef pazara bağlı olarak ve uygun teknolojiler kullanılarak yağ, guakamol, püre, sos, taze dilim, kurutulmuş veya dondurulmuş ürün olarak işlenmektedir. Bu derlemede belirli kalite kriterlerine sahip avokado meyvelerinin işlenmesi ile oluşan ve günden güne gelişmeye devam eden avokado bazlı ürün pazarı ele alınmaktadır.

Keywords

Avokado, Kalite parametreleri, İşlenmesi, Ürünleri, Kullanım alanları

Avocado: Its Processing and Uses

Abstract

Avocado is a tropical fruit that stands out with its rich nutrient composition and significant oil content. In addition to its consumption as a fresh fruit, the supply and demand for avocado-containing products in the daily diet are increasing. Along with the studies investigating the nutritional value and benefits of avocado, the amount of its production and new uses are increasing day by day. The most important problems in the processing of avocados are the rapid color change of the fruit and its short shelf life due to physical, chemical and microbiological factors. The impact of these problems can be reduced by subjecting fruits to applications such as heat treatment, low temperature conditioning, surface coating, modified/controlled atmosphere and use of 1-methylcyclopropene before processing. Good quality and processable avocado fruits are processed into oil, guacamole, puree, sauce, fresh slices, dried or frozen products, depending on the target market and using appropriate technologies. In this review, the avocado-based product market, which is formed by processing avocado fruits with certain quality criteria and continues to develop day by day, is discussed.

Keywords

Avocado, Quality parameters, Processing, Products, Uses

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